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「食べ合わせ」をテーマに話す回。合う、ペアリング、マリアージュ､フルボディフランスワインと魚卵、万能な食べ物「米」、ペアリングの三つの方法（同系統・ウォッシュ・掛け合わせ美学）、カツとカレー、ラーメンにぎょうざ、脂ののった刺身にキレのある日本酒、抹茶とチーズ、酸と酸、を切り口におしゃべりが弾みます！
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